Herbed Peasant Bread
Taste of Home
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The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter.
-Ardath Effa, Villa Park, Illinois
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 25 min.
Ingredients:
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1 cup plus 2 tablespoons warm milk (120° to 130°)
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crushed
- 1 package (1/4 ounce) active dry yeast
- 3 to 3-1/2 cups all-purpose flour
- Melted butter
Directions:
In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf.